Soak salt meat in cold water overnight; place peas in pudding bag and soak with meat. Drain and cover meat and peas with fresh water. Cook for 2 hours. Drain stock and save for vegetables. Cover meat and peas with boiling water and cook for another 2 hours. One hour before meat is done, start cooking cabbage, carrots and turnip, and parsnips in drained stock; add potatoes 30 minutes before serving. Before serving Jiggs dinner, remove peas pudding from pot. Mash, adding butter, pepper, and salt.